Creamy White Bean & Parsnip Soup

They saying is supposed to go 'April showers bring May flowers.' May 4th and it has been cold and rainy going on 4 days now. Amidst the chill and darkness everybody needs a comforting bowl of deliciously creamy soup. It's a plain fact. This recipe is silky smooth and incredibly satisfying...and incredibly easy to do.

Creamy White Bean & Parsnip Soup

2 teaspoons olive oil

2 teaspoons ghee

1 white onion, diced

1 small fennel bulb, sliced

1 clove garlic, roughly chopped

4 large parsnips, peeled and diced

1 small celeriac, peeled and diced

3 cups white cannellini beans (drained if using canned or packed)

1/4 teaspoon ancho chili pepper

1/8 teaspoon ground allspice (can substitute nutmeg)

1/2 cup pumpkin puree (fresh or organic canned)*

2 cups broth (turkey, chicken or vegetable)

4 cups water

sea salt to taste

In a large stock pot over medium heat add olive oil, ghee and onions. Let cook for 3-4 minutes, stirring frequently until translucent and slightly browned.

Add remaining ingredients, cover and reduce the heat to low to simmer for 1 hour.

Turn off the heat and using an immersion blender (or transfer soup to a standing blender), puree soup until completely smooth.

Serve warm.

*If you can't get your hands on pumpkin, just leave it out - the soup will still be great!

**I like to top with a handful of baby greens (kale, arugula, spinach work really well!)